Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Pumpkin-Maple Pie With Baked Oat CrustBy Chatelaine
5 hrs 25 min
8 to 14
This vegan pumpkin pie eats like an ice cream cake. Don’t feel like making the crust? Pour filling into an 8-in. square pan lined with plastic wrap, top with ½ cup toasted pecans and freeze until solid. Then enjoy straight from the freezer.
- 5 ounces pitted Medjool dates
- 1 1/4 cup gluten-free rolled oats
- 1/2 cup pecans
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 3 tbsp coconut oil , at room temperature
For the filling
- 1 cup raw cashews , soaked
- 1 cup canned pumpkin purée
- 3/4 cup maple syrup
- 1/2 cup coconut oil
- 2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp fine-grain sea salt
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg , freshly grated or pre-ground
- Crust Preheat the oven to 350°F (180°C). Lightly grease a 9-in. (23-cm) pie dish with coconut. If your dates are firm, soak them in water for 30 to 60 min and drain before using.
- In a food processor, combine oats, pecans, cinnamon, and salt and process until the mixture has the texture of coarse sand. Add the dates and oil and process again until the mixture comes together. Mixture should stick together when pressed with your fingers. If it’s dry, add 1 tsp (5 mL) water and process again.
- Sprinkle the crust mixture over pie dish. Starting from the middle of the dish, press crumbs firmly and evenly into the dish in an outward direction. (The harder you press the crumbs, the better the crust will hold together.) Push the crust up along the sides of the dish and even out the edge with your fingers.
- Poke several fork holes in the crust and bake, uncovered, for 10 to 12 min, until lightly golden. Set aside to cool for 30 min on a cooling rack.
- Filling Drain and rinse the cashews. In a high-speed blender, combine cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger and nutmeg and blend on high until completely smooth. (This can take a few minutes, depending on your blender. If your blender needs more liquid to get it going, add 1 tbsp (15 mL) almond milk.)
- Pour the filling into the semi-cooled crust and smooth out the top.
Carefully cover the dish with foil and place on an even surface in the freezer to chill overnight, or for at least 5 to 6 hrs, until firm.
- Remove the pie from the freezer and let it sit on the counter for 10 min before slicing.
- This pie is meant to be served cold. Top with whipped coconut cream, finely chopped pecans and freshly grated nutmeg, if desired.